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Monday, November 14, 2011

Meal Plan 11/14-11/20

We are soccer partying at the end of this week and which means lots of pizza!  So, lots of chicken for us!

Monday: BBQ Bacon Burgers
Burgers, bbq sauce, bacon and a bit of Pappy's seasoning.  Yum!

Tuesday: Stovetop Skillet Chicken Skillet
1 1/2 cups hot water
1/4 cup butter or margarine
1 pkg (6oz) Stove Top stuffing mix
6 small boneless, skinless chicken breasts
1 can Cream of Chicken with Herbs
1/3 cup reduced fat sour cream
Mix hot water, butter and stuffing mix. 
Cook chicken in nonstick skillet on med-high heat 5 minutes on each side or until browned on both sides. 
Mix soup and sour cream; pour over chicken.  Top with stuffing; cover.  Cook on low heat 10 minutes or until chicken is done (165 degrees)

Oven options: Heat oven to 375. Prepare stuffing as directed.  Place chicken in 13x9 dish.  Mix soup and sour cream; pour over chicken.  Top with stuffing.  Bake 35 min or until chicken is done. 

Wednesday: Paula Dean's Drunken Chicken and Potatoes
1 whole chicken
seasoned salt
House seasoning (1 cup salt, 1/4 cup pepper, 1/4 cup garlic pepper)
1 (12oz) can beer
1 sprig rosemary
Preheat a charcoal grill over high heat.  When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. 
Wash and drain chicken.  Coat the chicken inside and out with seasoned salt and house seasoning.  Open the can of beer and carefully insert a sprig of rosemary. (I empty the can 1/4 of the way down and cut the top off so the beer can really steam the inside.)
Then, place the beer can into the body cavity starting at the rear of the chicken.  Carefully place the chicken on the center of the grill, facing 1 of the banks of hte coals, making sure not to spill the beer.  Cover the grill and cook until chicken is done.  Approximately 45 minutes to 1 hour, turning the chicken as necessary.  The chicken is done with the juice runs clear. 

Thursday: CP Charlene's Carnitas
2 1/2 lb pork butt, fat trimmed
1 tsp garlic powder
1 tsp dried oregano
1 tsp black pepper
1 tsp salt
1 tsp chili powder
1 cup of soda (Cola, Rootbeer, DP)
1 orange, peeled and separated into segments.
Season roast and place in crock.  Pour soda around meat and cover with orange segments.  Cook 8 hours on low.  Shred with fork and lay out on cookie sheet; bake at 425 for 25 minutes.  Return to crock juices and serve. 
(Can't wait, these are so yummy!)

Friday: CP: Busy Day Chicken and Potatoes
1 whole chicken
1 1/2 cups bbq sauce
Place chicken in crock, legs up.  Pour bbq sauce in and over chicken.  Cook on low 8-10 hours.  Meat should fall off the bone.  Serve with rice or potatoes. 

Satruday: SuperSports Soccer party, Pizza!

Sunday: Chicken Cordon Bleu
2 thin chicken cutlets (3oz each)
2 slices each ham and reduced fat Swiss cheese
1 Tbsp plus 2 tsp Dijon mustard, divided
1 tsp honey
1/3 plus 2 tsp plain dried bread crumbs
2 tsp veg. oil
1/2 cup chicken broth
2 tsp flour
1 Tbsp sour cream
Preheat oven to 375. Top each chicken with ham and cheese, roll up and secure with toothpick.  Combine 1 Tbsp mustard & honey, spread 1/2 on each roll.  Roll chicken rolls into bread crumbs.  Coating all sides and place on baking sheet, drizzle w/oil.  Bake until cooked through 20-25 minutes.  In sauce pan, combine broth and flour, stir until flour is dissolved.  Cook over medium until thickened, 3-4 minutes (do not boil).
Serve chicken cut into 4 pieces w/sauce on top. 

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